2 cups cooked chicken, diced or roughly chopped (I used leftover supermarket roasted chicken from night before)
1/2 medium onion, diced
1 or 2 cloves garlic, minced
1 large potato, 1/2-inch diced
1 cup baby carrots, 1/2-inch diced
1 quart chicken stock (I used chicken base & tap water to make it)
1 cup water
1 (10 oz.) can cream celery soup
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. canola oil

DUMPLINGS:

2 cups baking mix (Jiffy or Bisquick)
2/3 cup milk

In large stock pot, sauté onions in oil on high heat until slightly caramelized. Add garlic, potatoes and carrots and sauté a minute or two. Add chicken stock, water and cream of celery. Season with salt and pepper. Simmer until vegetables are almost fork tender (10 to 15 minutes).

Meanwhile, in a separate bowl, mix baking mix and milk for dumpling mixture. Add chicken to the soup and bring to boil. Spoon 8 to 10 lumps of dumpling mix into soup, cover and simmer 12 to 15 minutes.

Enjoy!

Submitted by: Jennifer Smith